Yield: 1 Servings
|2||Bone-free cuts of pork; e.g. cutlets, 150 grammes apiece|
|200 grams||Sliced mushrooms; (canned or deep-frozen mushrooms can be used)|
|400 grams||Peeled potatoes; in thin slices|
|Butter for frying|
|Salt and pepper as desired|
"Allt om Mat" is a leading Swedish food magazine. We were immensely proud when it published our recipe for Anna cutlets in the early 1970s. (We also appreciated when the magazine, 25 years later, included a link to our recipe collection - see AoM #17, 1997.) It is a very convenient dish, can be prepared long in advance with everything contained in one pot.
1.Fry the mushroom slices briefly in a hot frying-pan.
2.Place the pork cuts in a buttered gratin dish and cover them with the mushrooms, then put the potato slices on top in a even layer.
3.Use salt and pepper as desired, then top with very thin slices of butter.
4.Cook in the oven at 200 - 225 oC for 45 minutes.
Serve together with a tomato-lettuce-cucumber salad.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 17, 1998